• COMUNICAZIONE1
  • COMUNICAZIONE2
  • tazzina wbc
  • trofei wbc

Prime Minister Gentiloni visiting Simonelli Group "the Ferrari of coffee machines"

 

water-coffee“"This successful company, which is often referred to me as the 'Ferrari of coffee machines', is an excellence of Italian manufacturing that can be taken as an example for at least three main factors: the ability to continuously innovate, the ability to combine its human resources with the use of high technology and the attention to environmental sustainability matching the global market with the local area." So Prime Minister Paolo Gentiloni Silverj addressed the chairman of Simonelli Group, Nando Ottavi, managers and employees at the end of today’s visit to the new company headquarters in Belforte del Chienti.
 

Nuova Simonelli april's exihibitions

 

water-coffeeNuova Simonelli offers three chances in April, remaining close to its customers all over the world.
Nuova Simonelli machines and grinders, with all the most advanced technologies, will be at the three major April international exhibitions: in Spain, the United States of America and Singapore. The Nuova Simonelli exhibition stand awaits you in Barcelona at Hostelco (16-19 April - pavilion 7 stand 582), in Seattle for the Specialty Coffee Expo (19-22 April - stand 522 main hall) and in Singapore for Food Hotel Asia 2018 (24-27 April - stand 2L2-07).
 

Aurelia Wave, the sustainable coffee machine

 

water-coffeePresented at HOST 2017, the Aurelia Wave immediately attracted great interest among professional baristas around the world. The new top of the range of Nuova Simonelli coffee machine has strong innovative elements, in both style and ergonomics, as well as advanced technology which makes it reliable and extremely precise. In addition to these immediately evident innovations, there is an equally innovative aspect that makes this new machine even more deeply appreciated: sustainability. In the Aurelia Wave, sustainability of the entire machine is particularly enhanced, both from the way it is made and from the way it is run, touching levels never reached before.
 

Coffee Science Certificate. New courses in Italy

 

water-coffeeThe "Coffee Science Certification” comes back in Italy at Simonelli Group for a new interesting course. Planned on May 10-12 and 14-16, the Coffee Science Certification is part of the "Coffee Education program" organized by Simonelli Academy and aimed at providing coffee professionals with a greater technical foundation of coffee science from 'bean cup'. Whether you're a roaster, importer, quality control technician, product development engineer, or simply a serious coffee connoisseur – this seminar will greatly expand your technical knowledge of coffee. The first two series CSC track are intended to build upon basic scientific principles to explore technical issues in specialty coffee. As such this track will be primarily focused on taste chemistry, flavor development, coffee chemistry, post-harvest processing, green coffee chemistry, storage and overall coffee science.
 

Simonelli Academy. Discover the 2018 Education Program

 

water-coffeeSimonelli Group is pleased to announce the 2018 educational program: a series of specific Coffee, Technical and Sales&Marketing courses helping to increase coffee knowledge as well as business opportunities within the coffee industry. 
The Simonelli Academy coffee education program consists of Q Grade, Pre-QGrade, Coffee Science Certicate and Coffee Skills Program, together with the Simonelli Youth Academy, a specific project for young baristas.
 

6 scholarships to attend the "Coffee Skills Program" certification

 

water-coffeeSimonelli Academy has been a meeting place and centre of technical and professional knowledge among coffee operators from more than 120 countries in the world for more than twenty years. This is now strengthened with a new and ambitious project. The goal, from this year, is to spread the knowledge of coffee "secrets", including to young people. Simonelli Youth Academy has been created, a program specifically dedicated to young and promising baristas who love coffee and want to deepen their skills.
 

Water and espresso

 

water-coffeeWater affects many aspects of espresso, from the coffee’s taste to the longevity of brewing equipment. Achieving great coffee while protecting the espresso machine requires a balancing act—a challenge that water treatment specialists and great coffee bars are taking on together. There is a simple truth about brewing espresso that you might not want to hear. The fact: most coffee machine maintenance issues are caused by water, the one substance that touches nearly every part of the machine.
 

Water Analysis System. Inlet water analysis for the quality of coffee and milk based drinks

 

smart-water-technologyWater is a key element for coffee and has a great impact on both beverage quality and machine reliability. Based on a new Nuova Simonelli patent, Aurelia Wave is able to detect essential parameters of inlet water, warning the barista of any variations in pH (alkaline level) and TDS (total dissolved solids). This monitoring system, called Smart Water Technology, allows the barista to more easily address issues associated with poor water quality.
 

Aurelia Wave: the five features of perfection

 

MDXSWhat (aspects) does a good barman care about most? Water, ergonomics, digital information, eco-sustainability and above all the espresso’s quality. Nuova Simonelli has been working on these five aspects for many years and several times in the past has offered to the market innovative solutions leading to open up new frontiers to the espresso and cappuccino’s world.
 

MDXS, the coffee grinder that innovates without making a noise

 

MDXSAnother of the new features Nuova Simonelli has waiting for you at HOST Milano 2017 - Pavilion 24, stand B40. MDXS, the grinder heard about for its silence. A barista's work, especially in constantly busy rooms, can be a laborious grind and equipment noise contributes to stress. A quiet coffee grinder that lets you talk to customers or colleagues, without being overwhelmed by noise, has always been a barista's dream. Now Nuova Simonelli, whose technological innovation is one of its strengths, has created MDXS, "the silent grind".
 

Prontobar Touch. Even more easier, faster, quieter

 

Prontobar-TouchNuova Simonelli’s Prontobar, the superautomatic compact model, reinvents itself providing lots of innovative solutions. Prontobar Touch will make its first appearance at HOST 2017, at Fiera Milano-Rho, October 20th – 24th 2017.
 

Nuova Simonelli is waiting you at Host Milano 2017

 

Prontobar-TouchAt the great trade fair from October 20 to 24 - we will have our wide range of coffee machines and grinders – featuring completely new innovations. We are waiting for you at Hall 24, Stand B40. Nuova Simonelli continues to design the future of espresso and cappuccino. The commitment of years of studies and research have led to particularly innovative products in terms of technology and design. These target different needs in the market, environmental and economic sustainability as well as ergonomic expectations.
 

Nuova Distribution France is fully operative

 

Filiale-FranciaIn Viviers du Lac, the small town of Savoy on the southern shore of Lake Bourget, Simonelli Group opens its third commercial headquarters outside Italy, the first in Europe. The top technology and the innovative coffee machines that Simonelli Group produces in Italy and distributes with ever-increasing success worldwide, will now be "at your fingertips" for baristas and French chain shops. This first Simonelli Group sales office in France has been fully operational for a few days in Viviers du Lac, a small town in the department of Savoie, not far from Lyon.
 

Nuova Simonelli Asia Pacific hosts PRE-Q course

 

PRE-QCombining passion and professionalism to service for the world of coffee, in a new training centre. On September 4-6 Nuova Simonelli Asia Pacific Pte Ltd hosts in its building in Singapore a Licensed Pre Q. Pre-Q involves a comprehensive Training in how to set up and conduct cuppings of green and roasted coffee samples to evaluate and score individual lots of coffee against the SCA’s physical and cup standards and criteria for coffee quality. Instruction covers green coffee grading, sensory and olfactory skills training and testing, protocols for flavor and cup profile evaluation and grading triangulation.